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Annual Review of Food Science and Technology

Volume 13, 2022

New Insights into Cheese Microstructure

Abstract

Microscopy is often used to assist the development of cheese products, but manufacturers can benefit from a much broader application of these techniques to assess structure formation during processing and structural changes during storage. Microscopy can be used to benchmark processes, optimize process variables, and identify critical control points for process control. Microscopy can also assist the reverse engineering of desired product properties and help troubleshoot production problems to improve cheese quality. This approach can be extended using quantitative analysis, which enables further comparisons between structural features and functional measures used within industry, such as cheese meltability, shreddability, and stretchability, potentially allowing prediction and control of these properties. This review covers advances in the analysis of cheese microstructure, including new techniques, and outlines how these can be applied to understand and improve cheese manufacture.

Keyword(s): cheese functionality, image analysis, microscopy, process optimization, reverse engineering, texture
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/content/journals/10.1146/annurev-food-032519-051812
2022-03-25
2024-04-24
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/content/journals/10.1146/annurev-food-032519-051812
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New Insights into Cheese Microstructure
Annual Review of Food Science and Technology 13, 89 (2022); https://doi.org/10.1146/annurev-food-032519-051812
/content/journals/10.1146/annurev-food-032519-051812
/content/journals/10.1146/annurev-food-032519-051812
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  • Article Type: Review Article

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